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Why Make Elotes Street Corn Pudding with Jiffy Cornbread Mix
The NYTCooking recipe for street corn in cornbread pudding form comes from Servantes, who serves the side dish at Bean Co. Barbecue as an ode to the elotes corn pudding he grew up eating in Texas. The combination makes so much sense. Elotes have creaminess, cheese, heat and lots and lots of corn. What more does a corn pudding need? Plus those elements are easy to throw into a mix of boxed cornbread mix. Soon, you can have a stunning casserole that according to Servantes tastes like "if "Mexican street corn and cornbread had a baby."
How to Make Elotes Street Corn Pudding with Jiffy Cornbread Mix
You can get the full recipe on NYT Cooking but to make it, you'll need a box of Jiffy cornbread mix, jalapēnos, canned cream corn, canned sweet corn, melted salted butter, sugar, eggs, sour cream and milk. For toppings, you will want to grab crema, Tajín and queso fresco from your local Mexican grocery store.
Roast the jalapēnos until slightly roasted, about 20 minutes or so. Let cool and dice. Mix the cornbread mix, canned corns, melted butter, eggs, sour cream and diced jalapenos until just combined. Pour into a baking pan or casserole dish. Bake for at 350° for about 55-65 minutes. The color of the casserole should be golden brown and the center should be gently set. Top with the crema, Tajín and queso fresco.
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